The Recipe Box-Cappuccino Muffins

A moist and flavorful muffin-Perfect for breakfast, brunch, or for the satisfaction of a sweet tooth!
Also, depending on how much time I have, I might not make the spread-The muffins are fabulous with or without it.

Cappuccino Muffins

ESPRESSO SPREAD:
4 ounces cream cheese
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup chocolate chips
MUFFINS:
2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
2 tablespoons instant coffee granules
1/2 cup butter, melted
1 egg
1 teaspoon vanilla extract
3/4 cup chocolate chips

Directions:
Blend spread ingredients; mix until smooth. Transfer to a small bowl; cover and refrigerate until serving.
Combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread. Makes 1 c. spread and 18-24 muffins.